Strawberry Chocolate Torte

• 1/2 cup plus 2 teaspoons butter, divided
• 2 cups chocolate graham cracker crumbs (about 10 whole crackers)
• 1/4 cup sugar
• 1 carton (12 ounces) frozen whipped topping, thawed
• 1 cup sour cream
• 1 package (3.9 ounces) instant chocolate pudding mix
• 1 pint fresh strawberries, sliced
• 1 ounce semisweet chocolate

1. In a microwave, melt 1/2 cup butter. In a small bowl, combine the cracker crumbs,butter and sugar until crumbly. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan; Chill.
2. Meanwhile, in a large bowl, beat the whipped topping, sour cream and pudding mix until blended. Spread half over crust. Arrange strawberries over the top. Spread with remaining filling.
3. In a microwave, melt chocolate and remaining butter; stir until smooth. Cool to room temperature. Drizzle over filling. Refrigerate for at least 4 hours before serving.

butter, graham cracker crumbs, sugar, frozen whipped topping, sour cream, chocolate pudding, fresh strawberries, chocolate

Taken from www.tasteofhome.com/recipes/strawberry-chocolate-torte/ (may not work)